blueberry almond shortcake

when i look out the window, it’s not exactly summery weather… actually, scratch that. i looks rather like the earth decided it’s going to be it’s fulminant, final day. duh. i’m not complaining, though. or am i? no, i don’t. i’ve long since given up on a so much as the faintest tan this summer. it wouldn’t really matter anyway, under jumpers and jackets. on the other hand, the bad weather opens up so many possibilities. lighting a candle, turning around in bed once more and snooze for another hour, read a good (or alternately trashy) book, bake something that smells of summer. because summer bounty is still available. 
this recipe here is my own creation! okay, it was inspired by the many, many scones i’ve baked in the past. added a third of almond flour to make it more fragrant. the sugar glaze, by the way, isn’t optional, it’s actually mandatory.
blueberry almond shortcake
rezept in deutsch auf sistyle
ingredients:
350 g flour
150 g almond meal 
1 pinch salt
2 tsp. baking powder
2 tbsp. sugar
150 g butter, cold
1/2 tonka bean, grated
150 ml milk + some more for brushing
300 g blueberries
1/2 cup confectioners’ sugar
some milk for the glaze
directions:
preheat the oven to 180 degrees c / 320 f and line a baking sheet with parchment paper (as every so often at the start of something good). combine the flour, almond flour, salt, baking powder and sugar in a bowl. cut the butter into cubes and work it into the flour mix with your hands. work quickly so that the butter doesn’t melt. work it till you have a crumb-like consistency. then add the cold milk and work in as well. fold in the blueberries gently (as gently as can, given the still rather sturdy pastry…). shape the dough into a bowl, then, onto the parchment paper, press it flat with your hands (or using a rolling pin, come to think of it). with a knife, mark 8 slices, cutting only 3/4 through, so that later you can break the slices off easily (cutting it would damage the crumbly texture). brush with some milk. then bake for 20 to 22 minutes. let cool on a wire rack. mix together the confectioners’ sugar with a little milk and drizzle over the cool(ish) cake in a stripy pattern. serve with the (obvs).
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